Chile Chowder

4	Tbsp	unsalted butter
2		white onions, cut into small dice
3		jalapenos or Fresno chiles, seeded and finely diced
4	Tbsp	flour
3		garlic cloves, minced
2	quarts	whole milk
1	Tbsp	kosher salt

2	pounds	Yukon Gold potatoes, peeled and cut into small dice
4	ears	corn, kernels removed (about 2 cups; may substitute frozen corn)
3		poblano chiles, roasted, peeled and diced
2		roasted red bell peppers, peeled and diced (optional)
		salt & pepper to taste
1	bunch	cilantro, chopped (for garnish)

1	In a large stockpot, set over medium heat, melt butter. Sauté onions until tender and translucent.
2	Add jalapenos (or Fresno chiles), flour and garlic. Stir for 2-3 minutes so that the flour cooks and the garlic becomes fragrant. Do not allow mixture to brown.
3	Slowly whisk in milk, a little at a time, making sure to thoroughly incorporate flour into the mixture so that it is smooth.
4	Add salt, potatoes, corn and poblano chiles, and red peppers if you are using them. Bring to boil over medium heat, then reduce heat to simmer. Cook for 20 minutes uncovered, stirring occasionally until potatoes are tender.
5	Taste and season with salt and pepper. If it needs more heat, add a big pinch of cayenne pepper or more chiles.
6	Serve hot and garnish with chopped cilantro. Makes 6 to 8 servings.
7	VARIATIONS:
8	Dress up your chowder with grilled chicken, shrimp or bacon.
9	Add hominy, sweet potato or pumpkin along with the potatoes for a fall touch.
10	Add toasted cumin, dried chile flakes or cooked chorizo before serving.
11	HOW TO ROAST PEPPERS: APPLIES TO BOTH POBLANO & RED PEPPERS: When it comes to pepper preparation, don't confuse roasting with blistering or charring. Roasting peppers is a slower process that's done at moderate heat in an oven or low grill. It not only separates the skin from the flesh but also concentrates the natural sugars in the pepper.
12	Place peppers on a baking sheet and roast at 400° for 25-30 minutes or until the flesh is quite soft, turning them twice. Place them in a bowl or bag and seal, and keep sealed for 10 minutes to steam so that peeling is easy. After 10 minutes, peel off the skins with your hands [WEAR RUBBER GLOVES]. Do not rinse the peppers!
13	Break peppers open. Remove seeds and veining, and proceed to cut peppers into strips and/or dice the peppers depending on the recipe. Peppers can now be added to the recipe.
14	Blistering is done over or under direct flame to char the skin. The flavor is more bitter, and blistering also discolors the flesh.

PEPPERS & RUBBER GLOVES: When working with any hot peppers, such as Jalapeno, Habanero, Poblano, etc., it is recommended to wear disposable rubber gloves. Without rubber gloves, your hands will feel the sting of the oils for many hours afterward. While it is actually the seeds and the veins that cause all the heat, the oils in the peppers can irritate your skin. Always wear rubber gloves when seeding and chopping hot peppers.

Source

Source: Dallas Central Market

Lyons Family Cookbook